
BAKING AND PASTRY
Target Audience | This course is aimed at Cooks and Chefs, the course provides knowledge and skills covering advanced baking and pastry techniques, as well as crew welfare, galley safety, menu construction taking account of dietary needs and cultural and religious aspects of the crew. The course also covers hygiene and sanitation, food safety, budgeting, stock control and garbage management. |
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Course Content | On successful completion of this course, delegates will be able to:
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Entry Standards | All catering candidates wishing to advance their skills. |
Facilities | Classroom, galley, bakery. |
Teaching Method | Lectures, practical exercises. |
Guidelines | MLC 2006, HACCP, USPH, Code of Safe Working Practices (COSWP) and BSM Procedures. |
Course Duration | 10 days. |
Assessment | Knowledge and practical assessments. |
Certification | Course certificate upon successful completion. |
Venue | This course is offered regularly in MTC Manila. Please contact your local Crew Service Centre for the next available course. |